Spaghetti and Meatballs

Spaghetti and Meatballs
Serves: 4

Leftover sauce and meatballs freeze beautifully.  Make the whole recipe so you can use the leftovers at another time.

Sauce:
1 Tbsp olive oil
1 cup diced onion
2 cloves garlic, minced
1/4 tsp Kosher salt
1/8 tsp black pepper
2 Tbsp tomato paste
28 oz can diced tomatoes -- more lycopene in canned
1/4 cup fresh basil, chopped

Meatballs:
1 lb ground turkey
1/4 cup minced onion
1 clove garlic, minced
2 tsp dried oregano
1/4 cup seasoned bread crumbs
1 egg, lightly beaten
1/4 tsp Kosher salt
1/4 tsp black pepper

8 ounces whole grain pasta (such as Barilla PLUS)

For the sauce:
Heat oil in a medium saucepan; add onion and garlic and cook for 7 to 10 minutes.  Season with salt and pepper.  Add tomato paste, diced tomatoes, and basil.  Reduce heat and simmer for 20 minutes.

For the meatballs:
Preheat oven to 375 degrees F.  In a bowl combine turkey, onion garlic, oregano, bread crumbs, egg, salt and pepper.  Mix gently to combine and form into meatballs.  Transfer to baking sheet lined with parchment paper and bake for 30 minutes.  When meatballs are cooked, add them to pot with sauce.

Cook pasta according to package directions, drain.  Serve pasta with meatballs and sauce.

Total Calories: 513
Total fat: 7 g
Saturated Fat: 1 g
Total Carbohydrate: 71 g
Protein: 47 g
Sodium: 1074 mg
Fiber: 7 g

Nutrient Intake:
53% carbs
35% protein
12% fat

Enjoy!